Directions

Broil the red peppers about 5 inches from the heat till charred on all sides. Let stand in a closed brown bag till cold sufficient to handle. Then remove the charred skin. Slit each pepper down the side and remove the stem, seeds and inner membranes. Keep each pepper intact.

In a large nonstick frying pan sprayed with Pam, cook the onions, garlic and oregano and 1 Tbsp. vinegar till tender, about 5 to 7 min. Add in the green peppers and cook 5 to 7 min. Add in the puree. Cook for 15 to 20 min. Stir in rice, cumin, black pepper and grnd red pepper. Divide stuffing equally into each red pepper, keeping their shape. Set aside and keep hot.

Remove the paper husks from the tomatillos. Droop the tomatillos into boiling water. Cook for 5 min or possibly till they change color to olive drab. Drain and puree. Set aside.

In a 2 qt saucepan, cook the onions and garlic till soft, about 5 min. Add in the tomatillo puree and cook over low heat for 20 min. Add in the tomatoes, cilantro and vinegar. Spread the tomatillo sauce in a 7 x 11 inch baking dish. Place the stuffed peppers on top. Reheat in the oven for microwave for a few min. Serves 2. Single serving = 1 c. grain, 1 c. vegetable.